Routine Inspection
Dec 9, 2025
2 recorded violations
Official wording
Person in charge present and performing duties
Inspector’s notes
Per employees on site; no one is in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within hot dog roller were measured at 129*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Employee raised the temperature within the unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source